Wash, dry, and chop the peppers. Remove the ribs and all the seeds.

Peel and grate the onion and garlic, or finely chop them if you prefer.

Heat the olive oil in a wide, shallow pot. When hot, add the onion and garlic. Sauté over medium heat until softened.

Add the peppers to the pot. Season with salt and cook over medium heat for about 10 minutes, stirring occasionally.

Add the ground meat to the pot. Season with salt and pepper, and stir to break up any clumps.

Add the olives and tomato sauce. Let the sauce heat for a couple of minutes, then reduce the heat to low. For a spicy kick, add a few drops of hot sauce or some chopped chili peppers if you like.

While the picadillo finishes cooking, peel the potato and cut it into small cubes. Fry them in plenty of oil until golden brown.

Once the potatoes are ready, add them to the pot with the picadillo. Stir gently to combine, and your picadillo is ready.

Serve hot with boiled white rice. The result is super tasty—even kids love it!